Directions

1. Preheat the oven to 180c.

2. Mix the linseed with the baking powder, a pinch of salt, and the yeast.

3. Add the eggs and mix to a thick paste. It will thicken over time. 

4. Add water - mix half boiling and half cold to achieve the correct temperature. If you're making rolls, leave the mix for around 10 minutes - this will allow it to thicken to the point where you can handle the dough.

5. Pour the mix into a lined oven proof dish or silicone mould. If you're making rolls, use wet hands to form mounds of dough on a tray lined with greaseproof paper, or divide the mix into individual tins (metal or silicone). Watch the video at the bottom of this page to see how we do it.

6. Bake for about 45 minutes (or 20-25 minutes for rolls) until it is firm to touch. Times will vary depending on your oven. For a crunchy crust, remove the bread from the greaseproof or mould and pop it back in the oven on a baking tray for 5 minutes.